Kiss Cous Sexy Moroccan Meatballs

While visiting Marrakech a while back i bought, along with a rather unneccessary rug and silver tea pot (i'm a sucker for quality sales banter...), a large bag of '45 spice' which i have used in various dishes without really ever knowing what it is or what is in it.

I now realise it is ras el hanout; according to wikipedia 'a popular Moroccan blend of spices... The name means "top of the shop" in Arabic and refers to a mixture of the best spices a seller has to offer'

Since i have turned Rachel around to the idea of lamb and couscous, the latter just by adding plenty of butter, this recipe seemed like a perfect way to use up some more of the huge bag of spice that has been taking up too much cupboard space for some time!
 

Ras el hanout is also believed to be an aphrodisiac, hence the title, as is deer penis... This might make for a more appetising romantic winter dinner though?

Ingredients -

500g minced lamb

Red Onion, grated (be prepared for tears!)

3 Garlic Cloves, crushed

2cm Piece Root Ginger, grated 

2 heaped tsp ras el hanout 

dried chilli flakes(to taste)

2 tsp ground cumin

tsp ground cinnamon

Olive Oil

2 x 400g tins of plum tomatoes  

200ml chicken stock 

handful of coriander, chopped

For the cous cous -

200g Cous Cous

50g Butter

350ml chicken stock, piping hot
Handful of fresh coriander and parsley, chopped.

• Mix well, with your hands, the  lamb, onion, half the garlic, half the ginger and half the spices in a bowl. Roll small amounts into little meatballs.

• Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes until fragrant. Add the tomatoes and stock and season, break up the tomatoes while mixing in.

• Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.

For the couscous -

• Put the 200g in a bowl with the butter and some pepper. Pour over the chicken stock and cover tightly for 10 minutes.

• Mix in the herbs and serve with meatballs on top.